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Saturday, January 16, 2010

Sweetheart Shortbread - Pink Saturday

From the kitchen of One Perfect Bite...I adore shortbread, thick or thin, and this is my favorite recipe for this buttery treat. I've dipped the cookies into a pink frosting for Pink Saturday. Truth be told, I also use a variety of other frostings or toppings for this cookie. This one seemed appropriate with Valentine's Day not too far off. This versatile classic defines simplicity and is very easy to make. It can take any shape you choose to give it. You're going to love this one, I promise. Here's the recipe.

Directions:1) To make cookie base: Combine butter and confectioners' sugar in bowl of an electric stand mixer. Beat with paddle attachment on medium speed until fluffy. Add vanilla extract and beat until combined. Combine flour and baking powder in a separate bowl. With mixer on low speed, slowly add flour to butter mixture. Beat only until combined. Over beating will make cookies tough. From dough in a ball. Cover in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. When dough is chilled, transfer to a lightly floured surface and roll dough to a thickness of 1/4-inch. Cut to desired shape with cookie cutter of your choice. Transfer to prepared cookie sheets, placing cookies 1/2-inch apart. Scraps can be rerolled.Bake for 10 to 12 minutes. Cool on baking sheet for 10 minutes before transferring to cooling racks.2) To make frosting: Combine confectioners' sugar, milk and a drop of red food coloring in a small bowl. When cookies are cool, dip them face down into frosting and transfer, frosting side up, to a rack that will allow excess to drip off. Allow frosting to set before transferring to air tight containers. Yield: 24 cookies.

This post is being linked to:Pink Saturday, sponsored by Beverly at How Sweet the Sound

I love shortbread as well. The cookies reminded me of the cookies my Mom made for me for Valentine's in grade school and the cookies, I, in turn, made for Daughter Sarah when she was in grade school -- only ours were sugar cookies not shortbread!

Hi Mary,Thank you so much for awarding me the most unusual pink post award! WOW! I am honored. Thank you so much for visiting me on the Happy Pink Saturday! Your pretty pink shortbread looks scrumptious. With Valentine's Day coming up, my little 4 year old granddaughter will be helping me make some of these! Have a blessed day, and HAPPY PINK EVERYDAY!Hugs,Marilyn

Mary these look so GOOD!! and how CUTE are they.. I am going to be sure to come back.. I snuck a peek at other recipes! YUM! Thanks for sharing them!! Thanks for stopping by my blog today!!Happy Pink Saturday!!!

Gloomy and gray over in my neck of the woods today so all of the pinks shared this Saturday are so special and cheerful. They remind me that there are more colors than just white, gray and black.Your pinks are wonderful! My goodness - so special☺ I'm making these FOR SURE!

I hope your weekend is filled with sunshine surrounded by the laugher of those you love.

Please pray for the people of Haiti. May God bless each and every soul.

Happy Pink Saturday! Oh my, those shortbread hearts look so delish! The recipe sounds like one that even I could make successfully! (I'm not a cook or a gardener! :) I will certainly give this one a whirl.

The laughing something recipe (from China) also looks amazing...and so did the beef with pecans dip! Yes, I'll bet it is great for eating while watching football!

Mary, I made your Chocolate and Black Bean Chili several days ago and am dropping by to give you husband Pete's remarks: "the best chili I have ever had... smooth and full bodied, so full of flavor... now this is gourmet!" I will add to that: I liked the meat (not being ground), the smaller bite-sized pieces and also the little bit of kick from the jalapenos, a follow-thru of flavor. Thank you Mary!

You are making me gain weight with all the wonderful recipes you share with us every week. You are spoiling me, but they are so good and very much appreciated. I will try this one for sure, looks so yummy, Char

I am very saddened that I've had to put word verification back on due to my email address being hijacked on Friday, so I spent most of yesterday doing damage limitation. So I'm now moderating AND have word verification (which I will take off again in a week or so, once the hackers get the message). So I apologise for that.

Hi Mary!Oh thank you for posting this recipe. I wanted to make Valentine cookies but, since I just made sugar cookies for Christmas I wanted to find another type of cookie that would work well with cookie cutters and this one looks like a nice one to try.

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